It’s Easter and there is nothing better to server for dessert than carrot cake. We are huge advocates for cream cheese frosting when it comes to carrot cake, but we decided to switch it up this time. We’ve made brown butter cake on multiple occasions and we always love how delicious the batter is. Every time we make it we think, this would make an amazing frosting, so when we saw Style Sweet Daily post her Best Carrot Cake with Brown Butter Frosting we knew we just had to try it.
The one thing we love about this recipe is the choose your own adventure add-ins. We decided to leave the nuts out of the cake since we were making this for a group and not everyone likes nuts in their cake, Tara being one of those people. Ami likes her carrot cake fully loaded. As for the second choice ingredient, we were 100% on board for adding pineapple.
We recommend making the brown butter in advance, even the day before. Once the butter is browned it will need plenty of time in the refrigerator to get back to a solid yet soft consistancy to make the frosting. If you are making the brown butter in advance, be sure to remove the butter from the refrgerator prior to making the frosting so it has time to come to room temperature.
Even though we weren’t using walnuts in the cake we still wanted to incorporate them since nuts are a staple in carrot cake. We decided to use the walnuts as decorations on the top of the cake, but sparling of cousre as to leave a few pieces nut free. We also added carrot shavings to add a pop of color. The recipe wasn’t lying when it said it was the best carrot cake recipe. It’s moist, flavorful and everything you want in a carrot cake. The brown butter frosting is divine and the nutty flavor pairs perfectly with carrot cake.
Find the complete recipe on the Style Sweet CA blog.
